gluten free – Page 5 – My Gluten Free Cucina

Gluten Free Gnocchi with Sausage

Homemade Gnocchi are my favorite pasta to prepare on a Sunday afternoon. There is something soothing about rolling these dumplings one by one. The joy only continues when it is time to eat!

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My long-time readers know that I am a huge fan of Better Batter. You have all heard me sing the praises of their Artisan Flour Blend, for making yeasted bread and pizza. But did you know, it also makes the most wonderful pasta? Yes, this beautiful tray of gnocchi was made with the flour that I call my little miracle in a bag!

When you shop Better Batter and use my code MGFC30 at checkout, you will receive 30% off any non-sale item!

Paired with a simple sauce we had a wonderful Sunday dinner for two.

Ingredients:

120g. Better Batter Artisan Flour Blend
1/2 tsp. salt
1 large egg
2 tbsp. egg whites
1-1/2 tsp. olive oil
2 tbsp. water
——————————-
2 Italian sausage links, sliced into coins
1/2 cup sweet onion, diced
2 garlic cloves, minced
1 can (14.5 oz.) tomato sauce
1/2 tsp. oregano
1 tsp. basil
1 tbsp. olive oil

Preparation:

Combine the first 6 ingredients in the bowl of a stand mixer (flour through water). Beat with the paddle attachment to form a soft dough.
Bring the dough into a ball, and cover with plastic wrap. Rest at room temperature 20 minutes.
Line a baking sheet with wax paper and dust with gluten free flour. Place the dough ball on a floured cutting board and divide into 4 pieces.
Working with 1 section at a time, roll the dough into a long rope, 1/2″ thick. Cut the rope into 3/4″ pieces and roll each piece over a floured gnocchi board or fork.
Place the formed gnocchi on the baking sheet and refrigerate until ready to cook.

For the sauce, add olive oil to a stock pot or deep skillet and begin cooking the onions, until translucent. Add the sausage coins and brown on both sides. Next add the garlic and stir for 30 seconds. Add the tomato sauce, basil and oregano. Simmer 30 minutes.

Bring a pot of salted water to a rolling boil. Add the gnocchi and cook for 3 minutes. Fresh pasta cooks quickly, don’t overcook!

Drain the pasta and add to the sauce, tossing well to incorporate.

Serve with grated cheese.

Notes ♪♫ Love gnocchi? There are so many ways to make it! Check out this Gluten Free Gnocchi with Chicken and Roasted Cauliflower. Or how about Potato Gnocchi with Cassava Flour? Or, if you love sweet potato, check out this Sweet Potato Gnocchi made with white and sweet potato!

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Gluten Free Apple French Toast Casserole

Did you see the Gluten Free Cinnamon Swirl Bread I posted a few weeks ago? If not, check it out here! I used that same recipe to make this overnight Apple French Toast for Easter. The cinnamon swirl bread goes so well with apples! This is a wonderful make ahead recipe for a brunch, get it ready the night before and bake in the morning!

Ingredients:

1 loaf Gluten Free Cinnamon Swirl Bread
1/2 cup dark brown sugar
1/2 cup butter (1 stick)
2 tbsp. maple syrup
3 apples (I used Honey crisp)
7 eggs
1-3/4 cups milk (I used 2%)
1 tsp. vanilla extract
1/2 tsp. cinnamon
cooking spray

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Preparation:

Make the Cinnamon Swirl Bread 2 days before and store at room temperature.

The night before your brunch, melt the butter, brown sugar and maple sugar in a small saucepan. Stir occasionally to dissolve the sugar.

Mist a 9 x 13″ glass baking dish with cooking spray and pour the butter mixture into the dish.

Peel and slice the apples and spread them over the butter mixture in a single layer.

Cut the bread into 3/4″ slices and arrange over the apples.

Whisk together the eggs, milk, vanilla and cinnamon.

Pour the egg mixture over the bread slices and press down with a spatula.

Mist a sheet of foil with cooking spray, cover the casserole and press down with your hands to be sure the bread slices are submerged in the egg mixture. Refrigerate overnight. Here’s what it should look like in the morning.

In the morning, take the baking dish out of the refrigerator and let it sit on the counter to warm up for at least 30 minutes before baking (going directly from refrigerator to oven may shatter a glass baking dish). Bake uncovered for 40-50 minutes at 350º then broil for 2-3 minutes to finish.

You can dust with powdered sugar (optional) and serve with real maple syrup!

Notes ♪♫ There are many breads that will work well in this recipe. Check out my Gluten Free Millet Bread that I often use for French Toast recipes. Be sure to make the bread two days before assembling the casserole, a drier loaf will better absorb the eggs.

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Chocolate Hazelnut Rice Pie Tartlets

Rice Pie (Torta di Riso) is a traditional Italian dessert served at Easter. When I was growing up, every Italian household had Rice Pie during Easter week and it is still widely enjoyed today. You might be surprised to know that the recipe contains no flour at all and most of the ingredients are naturally gluten free!

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I jazzed up the plain rice pie we had as kids with toasted hazelnuts, candied orange peel and chocolate chips. Instead of a pie dish, I opted for this mini fluted tart pan to create 6 individual servings. Perfect for small Easter gatherings!

Ingredients:

2 cups milk (I used 2%)
1/2 cup Carnaroli Rice (Risotto Rice – see notes)
½ cup sugar
¾ tsp. vanilla extract
1 tsp. hazelnut extract, divided
3 eggs
1 cup ricotta
1/2 cup chopped hazelnuts
¼ cup candied orange peel, minced
¼ cup dark chocolate chips
optional Frangelico liqueur for brushing (adult bunnies only!)
powdered sugar and cocoa powder for dusting

Preparation:

Spread the hazelnuts on a baking sheet and bake for 5 minutes at 325°.

Line the tart pan with paper baking cups and mist with cooking spray.

Add milk to a saucepan and heat to a simmer. Add the rice and stir. Next stir in the sugar, vanilla and ½ tsp. hazelnut extract.

Reduce the heat and simmer uncovered on low for 45 minutes.

Hint! Do not walk away while the rice is cooking! You will need to stir frequently and watch that it doesn’t burn or boil over!

Remove the cooked rice from the stove, transfer to a bowl and let it cool slightly before combining the rice with the egg mixture (you do not want to cook the eggs).

Whisk the eggs and ricotta in a large bowl. Add the remaining ½ tsp. of hazelnut extract.

Fold in the toasted hazelnuts, candied orange peel and chocolate chips.

Gradually add the rice to the egg mixture, one scoop at a time to temper the eggs. Stir well after each addition of rice until it is completely incorporated.

Divide the mixture evenly among the 6 cups, each should be about 2/3 full (they will rise to the top during baking).

Bake at 325 degrees for about 25 minutes. Check with a toothpick and touch the center with your finger (it should feel set, no liquid). Remove from the oven, and while still warm, brush the tops lightly with Frangelico (optional, if serving to adults).

Cool completely in the pan.

Serve the tartlets at room temperature or chilled. Before serving, dust with cocoa powder and powdered sugar.

This showstopper of a dessert is bound to become one of your Easter favorites! I know it will at our house!

Notes ♪♫ Carnaroli Rice is widely regarded as the best for making risotto and it is worth seeking out if you can’t find it at the grocery store. It is a high-quality short grain rice with a wonderful texture that is perfect for making risotto that is creamy but firm. If you cannot find Carnaroli rice locally, it is available here on Amazon or substitute Arborio rice.

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Gluten Free Hot Cross Buns

“One a penny, two a penny,
Hot-cross buns!
If you have no daughters,
Give them to your sons!”
~Mother Goose

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This recipe was adapted from one that I saved from the King Arthur website in 2012. I used the Artisan Flour Blend from Better Batter (* see notes) and adjusted the liquid per instructions. The verdict- amazing! Hot Cross Buns were always an Easter favorite, and I am thrilled to be able to enjoy them again!

When you shop Better Batter and use my code MGFC30 at checkout, you will receive 30% off any non-sale item!

Adapted from King Arthur Baking Company

Ingredients:

For the dough
1/4 cup rum
1/2 cup raisins (I used Sunmaid)
2-1/2 cups milk, warmed
2-1/4 tsp. instant yeast
2 eggs plus 1 yolk (reserve whites)
6 tbsp. butter, softened
607 g. Better Batter GF Artisan Flour Blend
1/4 cup brown sugar
1 tsp. cinnamon
1/4 tsp. cloves
1/4 tsp. nutmeg
1-3/4 tsp. salt
1 tbsp. baking powder
1 egg white, reserved from above for brushing
1 tbsp. milk, for egg wash
For the Icing
1 cup + 2 tbsp. powdered sugar
1/2 tsp. vanilla extract
pinch of salt
4 tsp. milk

Preparation:

Line a 9″ x 13″ baking dish with parchment paper and mist with cooking spray.

Place the rum and raisins in a small bowl to soak while you make the dough.

Microwave the butter on low for 30-45 seconds to soften.

Add milk to a microwave safe container and microwave 1-1/2 minutes. Whisk in the yeast and let it proof for 15 minutes.

Separate one egg and set aside the whites.

Whisk the yolk with the remaining 2 eggs.

Add the dry ingredients, flour through baking powder, to the bowl of a stand mixer and whisk thoroughly.

Add the butter, eggs and milk/yeast mixture and mix together on low with the paddle attachment. It will look like wet pancake batter at this point. Increase the speed and beat for 5 minutes to form a soft, smooth dough.

Finally, add the rum-soaked raisins and their liquid, mixing for one more minute to incorporate.

Gather the dough together in the bowl, cover and let it rest for 10 minutes.

Turn the dough out onto an oiled cutting board (mist it with cooking spray) and use a bench knife to divide it into 12 equal pieces.

With oiled hands, roll each piece into a ball and arrange in the prepared pan.

Cover the pan with plastic wrap, and let the buns rise until puffy and touching one another, about 20 minutes. Preheat the oven to 375º.

Whisk the reserved egg white with 1 tbsp. milk, and brush over the buns.

Bake for 30 minutes, or until golden brown and the internal temperature reaches 205º (check with a thermometer).

Remove from the oven and cool completely before frosting (** see notes)

Whisk the icing ingredients together, and spoon into a pastry bag. If you don’t have a pastry bag (I don’t), use a clean zip top plastic bag with the tip of one corner snipped off. Pipe the cross over each roll.

Be sure the buns are completely cooled before frosting. They smell so good, you will want to eat them right out of the oven. Try to resist, because they need time to set (or the centers may be gummy). Plus, if you frost the buns while they are warm the glaze will melt away. Patience!

Notes ♪ I used and recommend Better Batter Artisan Flour Blend for this recipe. This flour requires twice the liquid of typical recipes, so if you use another flour, you will need to adjust the liquid to flour ratio. Start with half the milk (1-1/4 cup) and only add more if needed, 1 tbsp. at a time.

Notes ♫ Do you need special cookbooks for gluten free baking? During the first year following my Celiac diagnosis I donated most of my old cookbooks, thinking I could never use them again. I was so wrong! I wish that I had known the truth, that most mainstream recipes can be adapted to gluten free, often with an exchange of one or two ingredients!

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Gluten Free Cinnamon Swirl Bread

Today I made a gluten free version of another old favorite. This yeasted sweet bread with swirls of brown sugar and cinnamon was adapted from a recipe originally appearing in Better Homes and Gardens. Before my Celiac diagnosis I used to make it all the time.

Both adults and kids loved it, even the picky eaters! I can’t tell you how pleased I was to be making this bread again, it turned out great!

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When you work with the right gluten free flour, this Cinnamon Swirl Bread is so easy to make! If you are a fan of Better Batter like me, you probably have all of the ingredients in your pantry!

If you haven’t tried Better Batter yet, I cannot recommend their flour blends enough. Use my Promo Code MGFC30 for 30% off! You will not be disappointed!

(When you shop Better Batter, be sure to use my code MGFC30 at checkout for 30% off your non-sale purchase)

Ingredients:

Dough:
405g. Better Batter Artisan Blend flour *see notes
1-1/4 tsp. instant yeast
3/4 tsp. salt
3 tbsp. unsalted butter, softened
1-1/2 cups warm milk (I used 2%)
1 egg room temperature
3 tbsp. granulated sugar

Filling:
1/3 cup packed brown sugar
1-1/2 tsp. cinnamon
1 tbsp. melted butter

Egg Wash:
2 tbsp. egg whites
1 tbsp. water

Finishing:
1 tbsp. melted butter, for brushing

Preparation:

I used a 13 x 4″ pullman loaf pan for a long skinny loaf with smaller, diet friendly slices. You can get the pan here.

Whisk together the flour and salt. Combine the warmed milk, sugar and yeast in a separate bowl or measuring cup and let it stand 15 minutes.

Add the egg and softened butter to the bowl of a stand mixer and whisk to combine. Add the milk mixture and whisk until well blended.

Switch to the paddle attachment and add the flour and salt to the bowl, mixing on low to combine. Increase speed and beat for 5 minutes to form a dough, occasionally scraping down the sides with a spatula. Dough will be sticky at this point.

Bring the dough together, cover with plastic wrap and let it rest for 20 minutes.

Cut a sheet of parchment to fit the length of the loaf pan (this will help with rolling and transferring the dough). Mist the parchment lightly with cooking spray and transfer the dough. Roll and pat the dough into a rectangle, about 14 x 10” and 1/2″ thick. (Note- after a 20-minute rest, this dough rolls like a dream, but if you have any sticking just mist your rolling pin with cooking spray.)

Brush the dough with 1 tbsp. melted butter.

Spread the brown sugar and cinnamon mixture evenly over the dough, leaving a 1″ border all around.

Starting with the long side, use the parchment to lift the dough and begin rolling it up.

Continue rolling and pinch the seam to seal.

Tuck in the ends like this and turn the dough seam side down.

Lift the dough (with parchment) into the pan, cover with plastic wrap and let it rise in a warm place for 30 minutes. Dough will be puffy but not doubled in size.

Preheat the oven to 350º and whisk together the egg whites and water. Brush the loaf well with the egg wash. Pierce the top of the loaf with a fork or docking tool to allow steam to escape.

Bake for 40 minutes or until the internal temperature reaches 200º. Remove from the oven and brush the top with 1 tbsp. melted butter.

Grasp both sides of the parchment to lift the loaf out of the pan to a cooling rack.

Slide the parchment out and let the loaf cool completely before slicing.

If you like, you can drizzle the top with icing made of 3 tbsp. powdered sugar and 1 tbsp. milk. I made this loaf for company, and we served it with coffee, just like this. It was a hit!

Slice and toast, or just add to your breadbasket! It freezes beautifully, so you can wrap up the extra slices in plastic wrap, store in a freezer safe bag and it will be good for several months.

Notes ♪♫ I used and recommend Better Batter Artisan Flour Blend for this recipe. This flour requires twice the liquid of typical recipes, so if you use another flour, you will need to adjust the liquid to flour ratio. Start with half the milk (3/4 cup) and only add more if needed, 1 tbsp. at a time.

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Gluten Free Chicken Adobo

Chicken Adobo is a traditional Philippine dish made with pantry staples. Vinegar, soy sauce, garlic, peppercorns, and bay leaves are used to create a marinade. The chicken is marinated, then simmered in the same marinade on the stove top until the meat is cooked through.

Is Chicken Adobo gluten free?

The only gluten containing ingredient in a traditional Adobo marinade is the soy sauce. By replacing it with either Tamari or Coconut Aminos, the dish is completely gluten free.

4 Servings (can be doubled)

Ingredients:

3 tbsp. red wine vinegar
2 tbsp. coconut aminos
3 garlic cloves, crushed and skins removed
1/2 tsp. whole black peppercorns
2 bay leaves
1 tbsp. olive oil
4 pcs. chicken legs or thighs (about 1 lb.)
1/2 cup water
1 tsp. brown sugar

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Preparation:

Whisk together the first 6 ingredients, vinegar through bay leaves. Add the chicken, cover and marinate 1 hour at room temperature, turning every 15 minutes.

Add olive oil to a deep skillet or Sauteuse pan over medium heat. Brown the chicken on all sides.

Stir in the water and reserved marinade. Cover and simmer on lowest heat, 60-90 minutes depending on size, turning every 20 minutes. When done, the chicken should easily pull away from the bone.

Take the lid off during the last 10 minutes of cooking to thicken the sauce. Serve with rice.

Notes ♪♫ There are so many variations of this classic dish. I used red wine vinegar, but many recipes say to use white vinegar. It’s just a matter of taste. I used Coconut Aminos, because it is much lower in sodium than Tamari. If you are not limiting salt, then gluten free Tamari is a great substitute for soy sauce in gluten free recipes.

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Gluten Free Veal Stew with Peas (Spezzatino con Piselli)

This Italian classic is comfort on a plate! A rich tender veal stew, slowly braised with mushrooms and peas in a light wine sauce. It pairs beautifully with rice or pasta.

While veal can be quite expensive, veal stew meat is an economical cut that when cooked slowly over low heat becomes melt in your mouth tender. No wonder this “peasant food” dish is so popular.

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I used a 4-quart nonstick sauté pan for this one dish meal. It was a gift (thank you Santa), but you can get one here!

4 Servings

Ingredients:

3/4 lb. veal stew meat
1/4 cup superfine rice flour
salt to taste
4 tbsp. olive oil
1 shallot, minced
1/4 cup white wine (not cooking wine)
1-1/2 cups gluten free broth (chicken or vegetable)
2 tbsp. tomato paste
1 cup sliced mushrooms
1 cup frozen peas

Preparation:

Season the meat and coat with flour. You can use any gluten free flour, but for browning meat I like superfine white rice flour, (the finer grind assures your dish won’t taste gritty). Save your expensive gluten free blends for baking.

Heat olive oil in a large nonstick sauté pan and begin cooking the shallots. Add the meat, leaving space in between. Brown the meat about 5 minutes per side.

Add 1/4 cup of wine to the pan. When it has almost evaporated stir in 1-1/2 cups of broth and 2 tbsp. tomato paste. Cover and simmer on low for 90 minutes.

During the last 20 minutes of cooking add the sliced mushrooms, cover and continue simmering.

During the last 10 minutes of cooking add the peas, and finish cooking uncovered to thicken.

How to serve

This stew is great served over rice, pasta or polenta. Here’s mine served over white rice.

Notes ♪♫ Like many of my recipes, this classic Italian dish required only one ingredient change to make it gluten free. You don’t have to reinvent the wheel to follow a gluten free diet and still enjoy healthy, delicious food.

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Gluten Free Cream Cheese Pie Crust

Pie crust has always been my nemeses. Gluten free or not, I just could never get the hang of it! Before my Celiac diagnosis, when I wanted to make a pie, I would buy the refrigerated double pie crust dough in the red box (remember those?) and pretend that I made it myself! 🙂

Today, until someone comes up with a gluten free alternative that doesn’t cost a fortune, we need to make our own.

This beauty of a pie crust was made with my favorite little miracle in a bag, Better Batter Original Gluten Free Flour. If you have not tried this flour, seriously go and get yourself a bag and be sure to use my Promo code MGFC30 for 30% off any non-sale item!

The recipe is an adaptation of a mainstream cream cheese pie crust made with wheat flour. The only ingredient I changed is the flour.

You can make one crust, two, three or four at a time. Use them right away or keep them in the refrigerator or freezer for when you want to bake. Our own gluten free version of the red box!

Adapted from 12 Tomatoes

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Ingredients:

unsalted butter
cream cheese (I used Philadelphia cream cheese)
heavy cream
gluten free flour (I used Better Batter Original Gluten Free Flour)
sugar
salt

All ingredient weights are in grams. USE A SCALE! *See notes

Preparation:

I like to make 3 crusts at a time, mostly because it uses up exactly one 8 oz. package of cream cheese. I usually make one double crust pie and use the single crust for quiche. At holiday time this is a win!

Let the butter and cream cheese soften at room temperature until you can mash them together with a fork (don’t microwave!).

In the bowl of a stand mixer, combine the softened butter, cream cheese and heavy cream. Beat on low speed with the paddle attachment. Add the flour, sugar and salt, and mix until well combined.

Turn the dough out onto a floured cutting board.

Bring the dough together into a ball. If making more than one crust, use a bench knife to divide it into even portions, 240g. each.

Press each portion into a disk. That’s it!

Now you can either refrigerate or freeze your pie dough. Wrap each portion in plastic wrap and store in freezer safe bags.

When you are ready to bake, take refrigerated dough out 30 minutes early (if frozen, defrost it in the refrigerator first).

Place on a sheet of lightly floured parchment and roll into a circle.

This dough rolls like a dream, but if you feel more comfortable, you can place a second sheet of parchment on top before rolling, this makes it easier to flip.

Remove one side of the parchment, turn and place your dough into a pie dish, trimming any excess around the edges. It doesn’t have to be perfect, if the dough cracks you can pinch it together or use excess dough to patch any holes.

Now fold the edges under and crimp!

Imagine what you can do with an easy to make gluten free pie crust. Dessert pies, savory pies, galettes, crostata, quiche, tarts? My mind is racing, what will I make first?

Notes ♪♫ Some readers commented that my original measurements per pie crust were too confusing, so I have converted everything to weight in grams. I hope this will simplify the process and make it easier to follow.

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Gluten Free Chicken Orzo Casserole

Look at the beautiful colors in this casserole! Would you believe it’s gluten free? It absolutely is! I love that we can enjoy popular orzo dishes like this one, made with gluten free Orzo pasta from DeLallo.

But what I especially love about this recipe is that it uses healthy fresh ingredients, like boneless, skinless chicken thighs, peeled and seeded butternut squash, and bagged baby spinach. The prep work is a snap!

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Ingredients:

2 cups butternut squash, cut into small cubes
1 lb. boneless skinless chicken thighs, about 5
1 cup uncooked gluten free Orzo pasta, (I used DeLallo)
3 cloves garlic, minced
pinch of red pepper flakes
5 oz. bag baby spinach
1/2 cup white wine, divided use
2 cups gluten free chicken broth, divided use
2 tbsp. heavy cream
olive oil
Italian seasoning (I like this one)
paprika
salt and pepper, to taste
cooking spray
fresh Italian parsley for garnish

Preparation:

Cut the butternut squash into small cubes. Toss with olive oil, salt, pepper and Italian seasoning. Line a baking sheet with foil and mist with cooking spray. Spread the squash cubes in an even layer, bake at 425º for 20 minutes, then set aside to cool.

Season the chicken thighs with salt, pepper, Italian seasoning and paprika.

Heat a nonstick skillet with olive oil and add the chicken. Cook 7 minutes per side, turning once. Toward the end of cooking add 1/4 cup white wine to the pan and cook several minutes more until mostly evaporated.

Transfer the chicken to a plate and wipe the skillet clean. Set up a pot of salted water for the gluten free orzo and cook according to package directions.

In the skillet, add 1 tbsp. of olive oil, the minced garlic and pinch of red pepper flakes. Cook just until fragrant (30 seconds) then add 1/4 cup of white wine. Add the baby spinach and simmer until wilted. (It looks like a lot of spinach, but don’t be afraid to add it all, it will cook down to nothing!)

Add the roasted butternut squash back to the pan.

When cooked, drain and rinse the orzo under warm water to remove some of the starch. Use a fork to break up the orzo if it seems to be sticking together. Gradually add it to the skillet with the spinach mixture. Add a pinch of salt, or to taste.

Stir in 1 cup gluten free chicken broth and 2 tbsp. heavy cream.

Simmer several minutes to reduce the liquid slightly, then transfer the mixture to a casserole dish that has been coated with cooking spray. Arrange the chicken thighs in the casserole, cover with foil and bake 20 minutes at 350º.

Remove from the oven and garnish with fresh Italian parsley.

Notes ♪♫ Some recipes add the uncooked orzo pasta right into a casserole, but for gluten free pasta I always recommend cooking it separately. Since some gluten free pasta can be quite gummy, you are able to rinse off some of the starch before adding to your dish.

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Lamb Chops

Isn’t it funny how food can bring back a memory? I hadn’t had lamb chops since I was a little girl, 60+ years ago! At a very young age though, I remember my grandmother would often make me a single lamb chop for lunch. It was the perfect size for a picky kid’s appetite!

Today, lamb can be a bit of a splurge, but I will usually buy it when there’s a sale.

When my herb garden is in season, I use just a bit of fresh herbs and seasonings to bring out the natural flavor of these lamb chops. You can use dried herbs during the winter months.

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